Heat the olive oil in a skillet over medium-high heat. Add the onion, peppers, and spices. Cook until the peppers and onions are very soft. Add the tomato paste and cook for five minutes, while occasionally stirring. This base is considered a sofrito in latin american, spanish, and Caribbean cuisine. It should be very fragrant.

Add the tomatoes and beans. Cook for 30 minutes until the beans are heated and the tomatoes form a sauce. Turn the heat up to high for five minutes to evaporate some of the tomato sauce liquid and return the heat to medium-high.

Form four hollows into the ragout with a large spoon and spill a raw egg into each hollow. I recommend breaking each egg individually first into a separate bowl and adding them one at a time. Cover the pan and simmer for ten minutes or until the egg whites firm up but the yolks thicken, but remain runny.

Serve by spooning out an egg with the ragout into a bowl. A thick slice of crusty bread is a great accompaniment.